1/2 bag of brown lentils, sorted and washed
1 large onion chopped
3-4 carrots diced
3-4 celery stalks, diced
2 medium potatoes, cubed
3 bay leaves
3 cloves
thyme to taste (start with one-half teaspoon)
2 cans of bee or chicken stock (or bouillon cubes)
2 cans of diced tomatoes
ground cumin to taste (start with one-half teaspoon)
1 bunch of cilantro, chopped, stems removed
lemon juice

In a large pot, cover the lentils with cold water and bring to a boil.
Add the chopped vegetables, bay leaves, cloves, thyme and stock and simmer until all vegetables and lentils are cooked
Add the tomatoes and cumin and heat through
Adjust the seasoning
Just before serving, and the cilantro (do not allow to boil, boiling takes away taste for guest)
Serve hot with lemon juice to taste

1 pound ground beef or sausage
1/2 cup chopped onion
1 clove garlic, minced
1 16-ounce can tomatoes, cut up
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
2 teaspoons dried basil, crushed
1 teaspoon salt
8 ounces lasagna noodles
1 tablespoon cooking oil
2 eggs
2 1/2 cups cottage cheese
3/4 cup grated Parmesan cheese
2 Tablespoons dried parsley flakes
1 pound mozzarella cheese

oven 375 degrees
Cook meat, onion and garlic till meat is browned.  Drain fat.  Stir in the undrained tomatoes and next 4 ingredients.  Cover; simmer 15 minutes, stirring often.  Meanwhile, cook noodles till tender in boiling salted water with cooking oil added to water.  Drain; rinse noodles.  Beat eggs; add cottage cheese, 1/2 cup of the Parmesan, the parsley, 1 teaspoon salt and 1/2 teaspoon pepper.  Layer half of the noodles in a 13x9x2-inch baking dish; spread with half of the cottage filling.  Add half of the mozzarella cheese and half of the meat sauce.  Repeat layers.  Sprinkle remaining Parmesan atop.

Bake in a 375 oven for 30 - 35 minutes or till heated through...( Or, assemble early and refrigerate; bake 45 minutes or till hot.)  Let stand 10 minutes.  Makes 10 servings.